Pozole Verde Recipe (Mexican Green Posole)
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Servings
10
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Calories
563 kcal
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Course
Main Course
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Cuisine
Mexican
Pozole Verde Recipe (Mexican Green Posole)
Description
In this Pozole Verde Recipe, pork shoulder and ham hocks form a rich stock by simmering with aromatics like onion, carrot, celery, garlic, and bay leaves. Pig's feet contribute collagen for a fuller-bodied broth, but can be substituted with additional ham hocks or pork cuts. The meat is cooked until tender, then shredded and combined with strained, simmering stock.
The green sauce (salsa verde) is prepared by sautéing onions and a mix of jalapeño, serrano, and dried chiles with pumpkin seeds until toasted. Herbs and spices such as oregano, thyme, and cumin are added, along with fresh tomatillos and radish leaves or spinach. This mixture is blended into a smooth, thick sauce that is stirred into the simmering stock and pork, giving the pozole its signature vibrant green color and complex flavor profile.
Pozole Verde is served garnished with traditional fresh toppings like radishes, cilantro, lime, onion, avocado, pork rinds, and various hot sauces. These elements add layers of texture and freshness to the savory stew, often served during celebratory meals or family gatherings.
The recipe notes that pig's feet add richness due to their collagen content, but if unavailable, pork shoulder alone or combinations with ham hocks can be used effectively while still delivering a satisfying pozole experience.
Ingredients
FOR THE POZOLE STOCK
- 3 pounds pork shoulder bone-in preferred, cut into large 2-3 inch chunks
- 1 pound ham hocks
- 1/2 pound pig's feet Or use more ham hocks - see RECIPE NOTES for other options
- 1 white onion quartered, large
- 2 carrot rough chopped
- 2 celery rough chopped, stalks
- 1 garlic peeled, large head
- 2 bay leaf
- salt to taste
- 4 quarts water
- 3 15- ounce white hominy drained and rinsed (or use dried hominy soaked overnight, canned
FOR THE SALSA VERDE (Green Sauce)
- 1 tablespoon vegetable oil
- 1 onion rough chopped, small, white
- 3 jalapeno pepper chopped
- 3 Serrano peppers chopped
- 5 garlic cloves
- 1 cup pumpkin seeds pepitas, hulled
- 1 teaspoon oregano dried, Mexican
- 1 teaspoon thyme dried
- ½ teaspoon cumin
- salt to taste
- black pepper to taste
- 1.5 pounds tomatillos husks removed, chopped
- ½ cup radish leaves use spinach or other greens as a substitute
FOR GARNISH/SERVING
- red chili crushed, sliced, chopped, wedges, shredded, fried, as desired
- radish
- cilantro
- lime
- onion
- hot sauce
- avocado
- pork rinds
- lettuce
- cabbage
Instructions
MAKE THE POZOLE STOCK
- To a large pot, add the pork shoulder, ham hocks (or other pork you’re using), onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. It should cover the ingredients. Bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until the pork is fall apart tender. Skim the fatty foam that rises to the top of the pot periodically.
- Remove the pork from the pot and shred it with forks. Cover the shredded meat and set aside.
- Strain the stock and discard the solids (spent vegetables and any bones). Return the strained stock to the large pot and keep at a simmer.
MAKE THE SALA VERDE (GREEN SAUCE)
- While the pozole stock is cooking, heat the vegetable oil in a large pan to medium heat. Add the onion and peppers. Cook 4-5 minutes to soften.
- Stir in the pumpkin seeds and cook 7-8 minutes, or until the seeds start to brown and some begin to pop.
- Stir in the garlic, Mexican oregano, thyme, cumin, and salt and pepper. Cook, stirring, for 1 minute to let the spices bloom.
- Transfer to a food processor or blender along with the tomatillos and radish leaves.
- Pour in 1 cup of the stock from the simmering pozole stock. Process until smooth.
- Pour the verde sauce back into the pan and simmer for 10 minutes to thicken.
FINISH THE POZOLE VERDE
- Swirl the green sauce into the simmering stock. Add the hominy and reserved shredded or chopped pork. Taste and adjust for salt.
- Simmer for 10 more minutes to heat through.
FOR SERVING
- Serve the pozole verde into bowls and top with your chosen garnish, or serve the garnish on the side for diners to garnish as desired.
Notes
- Traditional pozole uses pig's feet or pig's head for added collagen and richness in the stock.
- If pig's feet are unavailable, ham hocks, pork neck, shank, or ribs can substitute without greatly affecting flavor.
- This recipe can be made with pork shoulder alone for a slightly lighter but still flavorful pozole verde.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 29g | 10% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 130mg | 43% |
| Sodium | 706mg | 29% |
| Potassium | 921mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2199IU | 44% |
| Vitamin C | 27mg | 30% |
| Calcium | 111mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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